The BEST BBQ Ribs

Place all the seasonings in a small bowl and stir well to combine.
Slice the rack of ribs in half if needed. Remove membranes from the back of ribs, if needed.
Rub seasonings over both sides of ribs.
Instant Pot: Place wire trivet rack in the bottom of the instant pot. Add water and apple cider vinegar.
Place the ribs upright, with the meat side facing out.
Seal and press the Meat button and set to 25 minutes. Once finished press Natural Release.
NOTE IF USING A SLOW COOKER: Place the vinegar in the bottom of a 4 to 6 quart slow cooker. Add the seasoned ribs with meat side down. Cover and cook on low for 6-8 hour, or high for 3-4 hours, until ribs are very fork tender.
SERVE: Remove from vessel and slather the ribs in Stevia Sweet BBQ Sauce. Cut into individual riblets and place on a platter in a skeleton shape. Place the chared red bell pepper in the center of the ribs. Heat the mini hot dogs in a large pot of boiling water for 3 minutes or until heated through. Remove from the water and coat in Stevia Sweet BBQ Sauce. Scatter the cooked mini hotdogs below the BBQ ribs to look like intestines.
Wrap the slices of prosciutto around the skeleton head and place the head at the top of the platter. Place stuffed green olives in the eye sockets.
Serve for a fun Halloween dinner!
STORAGE: Store extras in an airtight container in the fridge for up to 5 days. To reheat, place a slice on a rimmed baking sheet in the oven at 350 degrees F for 5 minutes or until heated through.